Recipes
Small Onion Vathakuzhambu
Cabbage-Moong dal Poriyal
Kalyana Rasam
Ingredients
Tomato - 2 large ones, or 3 small sized ones
Toor dal - 1 tbsp, cooked and mashed
Curry leaves - a few
Coriander leaves - a handful
Salt and hing - as per taste
Jaggery - 1 tsp
Dry roast and grind
Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 1
Red chilli - 1 or 2, as per taste
Toor dal - 1 tbsp
To Temper
Ghee - 1 tsp
Mustard Seeds - 1 tsp
Method
- Heat a pan and dry roast the ingredients mentioned under "Dry roast and grind". Allow to cool down and grind to a coarse powder.
- Take 1/4th portion of the tomatoes and chop them finely. Keep aside. Grind the remaining tomatoes into puree.
- In a vessel take the tomato puree, add about 1/2 cup of water, the ground powder, salt, hing and the curry leaves. Allow this to boil in low flame until the raw smell of the tomatoes goes off.
- Add the cooked and mashed toor dal and coriander leaves. Add more water to get the desired consistency. Switch off when the rasam gets froth.Add the finely chopped tomatoes.
- Do the tempering and pour it to the rasam. Yummy and spicy kalyana rasam is ready to be served!!
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